Which action is necessary as part of stationary equipment maintenance?
A. Submerging the equipment in sanitizer
B. Polishing the outside of the equipment
C. Drying the removable parts with a soft dish towel
D. Taking off small, removable parts to clean and sanitize - ANSWER D. Taking off
small, removable parts to clean and sanitize
A food worker wearing clean gloves uses her gloved hand to rub butter in a baking
tin. What should the food worker do before touching the ready-to-eat food?
A. Rinse her gloves to remove the butter
B. Put on a clean pair of gloves over the buttery pair
C. Wash her hands and put on a clean pair of gloves
D. Wipe her gloves clean using a disposable paper towel - ANSWER C. Wash her
hands and put on a clean pair of gloves
A manager is training a new food worker on proper manual ware washing
What must the manager include in this training?
A. To sanitize utensils before washing them
B. To keep the wash solution at a cold temperature
C. To measure the concentration if the sanitizing solution
D. To use a cloth towel to dry dishes after sanitizing them - ANSWER 'C. To
measure the concentration if the sanitizing solution'
A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
C. With generally recognized as safe
D. With the contact info of the worker - ANSWER 'B. With the manufacturers label'
Which food item can a food worker re-serve to another customer?
A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
D. Wine from a narrow-neck bottle - ANSWER D. Wine from a narrow-neck bottle
What should a regulatory authority do as they review the menu/food list during an
inspection?
A. Make menu design suggestions for the menus layout
B. Directly observe the preparation of each food item
C. Focus on all food items, including those that are low-risk
,D. Ask about new food items and other changes since the last menu review -
ANSWER D. Ask about new food items and other changes since the last menu
review
How should a food worker avoid contaminating ready-to-eat food?
A. Use deli tissue as a barrier
B. Rinse hands before touching the food
C. Touch it with just the thumb and forefinger
D. Wipe hands on a towel before touching the food. - ANSWER A. Use deli tissue
as a barrier
Which food is classified as a time/temperature control for safety (TCS/phf) food?
A. Bacon bits
B. Bread rolls
C. Raw broccoli
D. Chunky salsa - ANSWER D. Chunky salsa
A food worker at a hospital is diagnosed with a shigella infection. A week later, the
food worker gets a doctors note indicating that he is free from infection. The food
worker wants to return to work.
What must the manager do?
A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
D. Contact the regulatory authority for approval and allow food worker to return -
ANSWER D. Contact the regulatory authority for approval and allow food worker to
return
A food handler has been put in charge of cleaning a mechanical warewashing
machine that is used frequently.
At a minimum, how often should a mechanical warewashing machine be cleaned
when in frequent use?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours - ANSWER C. Every 24 hours
A food worker has just received a shipment of several bags of flour and needs to
store them.
Where is an acceptable storage location? - ANSWER A. Under the dishwashing
sink
, 'B. On a shelf in the dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboads of an employee dressing room
Where must a designated food worker handwashing sink be located? - ANSWER
A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
A manager sees that a food worker who is about to start his shift is chewing gum.
What must the manager ask him to do? - ANSWER 'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
D. Work with food that will be cooked.
What requires a food establishment to obtain a variance from the regulatory
authority? - ANSWER 'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
D. Thawing chicken breasts in the microwave
How should a manager prevent intentional food contamination by visitors who enter
the food preparation area? - ANSWER 'A. Verify the identity of unknown visitors'
B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
A few unrelated people report to the hotel that they experienced nausea and
vomiting after eating at the salad bar.
What should the manager of the hotel restaurant do first? - ANSWER A. Send salad
bar ingredients to a lab for testing
'B. Close the restaurant and notify the regulatory authority'
C. Serve meals as scheduled to see if the pattern continues
D. Check in periodically to see how the hotel guests are feeling
How should a food manager prevent cross-contact? - ANSWER A. Restrict sick
food workers to cleaning tasks
'B. Set policies to clean and sanitize food preparation surfaces'
C. Hang up a poster on the door to warn customers with allergies
D. Buy powder-free latex gloves to use when preparing allergen-free dishes
Which of the following actions would be considered a corrective action in a HACCP
plan? - ANSWER 'A. Establishing record keeping procedures'
B. Disciplining an employee that did not follow HACCP Plan
A. Submerging the equipment in sanitizer
B. Polishing the outside of the equipment
C. Drying the removable parts with a soft dish towel
D. Taking off small, removable parts to clean and sanitize - ANSWER D. Taking off
small, removable parts to clean and sanitize
A food worker wearing clean gloves uses her gloved hand to rub butter in a baking
tin. What should the food worker do before touching the ready-to-eat food?
A. Rinse her gloves to remove the butter
B. Put on a clean pair of gloves over the buttery pair
C. Wash her hands and put on a clean pair of gloves
D. Wipe her gloves clean using a disposable paper towel - ANSWER C. Wash her
hands and put on a clean pair of gloves
A manager is training a new food worker on proper manual ware washing
What must the manager include in this training?
A. To sanitize utensils before washing them
B. To keep the wash solution at a cold temperature
C. To measure the concentration if the sanitizing solution
D. To use a cloth towel to dry dishes after sanitizing them - ANSWER 'C. To
measure the concentration if the sanitizing solution'
A food worker brings in personal medicine for use during the shift.
How must the medicine be labeled?
A. With any nutrition claims
B. With the manufacturers label
C. With generally recognized as safe
D. With the contact info of the worker - ANSWER 'B. With the manufacturers label'
Which food item can a food worker re-serve to another customer?
A. Hummus dip
B. Salad dressing in a bowl
C. Orange juice in a pitcher
D. Wine from a narrow-neck bottle - ANSWER D. Wine from a narrow-neck bottle
What should a regulatory authority do as they review the menu/food list during an
inspection?
A. Make menu design suggestions for the menus layout
B. Directly observe the preparation of each food item
C. Focus on all food items, including those that are low-risk
,D. Ask about new food items and other changes since the last menu review -
ANSWER D. Ask about new food items and other changes since the last menu
review
How should a food worker avoid contaminating ready-to-eat food?
A. Use deli tissue as a barrier
B. Rinse hands before touching the food
C. Touch it with just the thumb and forefinger
D. Wipe hands on a towel before touching the food. - ANSWER A. Use deli tissue
as a barrier
Which food is classified as a time/temperature control for safety (TCS/phf) food?
A. Bacon bits
B. Bread rolls
C. Raw broccoli
D. Chunky salsa - ANSWER D. Chunky salsa
A food worker at a hospital is diagnosed with a shigella infection. A week later, the
food worker gets a doctors note indicating that he is free from infection. The food
worker wants to return to work.
What must the manager do?
A. Exclude the worker from the establishment
B. Assign the worker to only clean floors and bathrooms
C. Require the worker to wear disposable gloves at all times
D. Contact the regulatory authority for approval and allow food worker to return -
ANSWER D. Contact the regulatory authority for approval and allow food worker to
return
A food handler has been put in charge of cleaning a mechanical warewashing
machine that is used frequently.
At a minimum, how often should a mechanical warewashing machine be cleaned
when in frequent use?
A. Every 4 hours
B. Every 8 hours
C. Every 24 hours
D. Every 48 hours - ANSWER C. Every 24 hours
A food worker has just received a shipment of several bags of flour and needs to
store them.
Where is an acceptable storage location? - ANSWER A. Under the dishwashing
sink
, 'B. On a shelf in the dry storage area'
C. In the walk-in refrigerator under raw meats
D. In the cupboads of an employee dressing room
Where must a designated food worker handwashing sink be located? - ANSWER
A. In the mechanical room
B. In the food storage area
C. Near the exit of the facility
'D. Near the food preparation area'
A manager sees that a food worker who is about to start his shift is chewing gum.
What must the manager ask him to do? - ANSWER 'A. Throw away the gum'
B. Chew with his mouth open
C. Wash his hands more frequently
D. Work with food that will be cooked.
What requires a food establishment to obtain a variance from the regulatory
authority? - ANSWER 'A. Sprouting black beans'
B. Preparing a consumer advisory
C. Using a non-continuous cooking process
D. Thawing chicken breasts in the microwave
How should a manager prevent intentional food contamination by visitors who enter
the food preparation area? - ANSWER 'A. Verify the identity of unknown visitors'
B. Require visitors to wear single-use gloves
C. Allow visitors to explore without supervision
D. Keep chemicals in t he open to monitor their use
A few unrelated people report to the hotel that they experienced nausea and
vomiting after eating at the salad bar.
What should the manager of the hotel restaurant do first? - ANSWER A. Send salad
bar ingredients to a lab for testing
'B. Close the restaurant and notify the regulatory authority'
C. Serve meals as scheduled to see if the pattern continues
D. Check in periodically to see how the hotel guests are feeling
How should a food manager prevent cross-contact? - ANSWER A. Restrict sick
food workers to cleaning tasks
'B. Set policies to clean and sanitize food preparation surfaces'
C. Hang up a poster on the door to warn customers with allergies
D. Buy powder-free latex gloves to use when preparing allergen-free dishes
Which of the following actions would be considered a corrective action in a HACCP
plan? - ANSWER 'A. Establishing record keeping procedures'
B. Disciplining an employee that did not follow HACCP Plan
